Master Class: How to Make the Perfect Tempura
Celebrated Japanese chef Tadashi Ono demonstrates how to make the perfect, light and crispy tempura. The secret is in the cake-flour batter, which should be kept cold. In this video, Ono prepares beautifully-fried shrimp and vegetables.
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The Saxelby Cheesecake
Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese.
Michael Twitty’s take on Cape Verde’s iconic, hearty stew honors the island nation’s Jewish roots.